Lemon Blueberry Bread Recipe

Sliced blueberry bread on a dark platter on a dark surface.

5 from 2 votes

This Lemon Blueberry Bread is tender, moist, and bursting with sweet and tart flavors accented with a bright citrus glaze. Perfect anytime of the year using fresh or frozen blueberries.

Prep Time15

Cook Time50

Cooling Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry bread, blueberry lemon loaf, blueberry lemon loaf recipe, iced lemon blueberry loaf, lemon blueberry, lemon blueberry bread, lemon blueberry loaf cake

Servings:

Calories: 333kcal

Author: Leigh Harris

Ingredients

Blueberry Loaf

1 1/2 cups All-purpose flour plus 1 tablespoon for blueberries
2 tsp Baking powder
1/2 tsp Kosher salt
1 1/2 cup Fresh blueberries or frozen not thawed
1 cup Granulated sugar
2 tbsp Lemon zest
1 cup Sour cream room temperature
3 large Eggs room temperature
1/2 cup Unsalted butter melted and cooled slightly
1 tsp Vanilla extract

Lemon Glaze

1/2 cup Powdered sugar
1-2 tbsp Fresh lemon juice or more for desired consistency
1/2 tsp Lemon zest optional

Instructions

Blueberry Bread

Preheat oven to 350ºF. Line an 8 1/2 x 4 1/2 loaf pan with parchment paper with an overhang (for easy removal from the pan) and spray the pan with baking spray or butter.
In a medium bowl whisk the flour, baking powder, and kosher salt together. In another small bowl gently coat the blueberries with 1 tablespoon of flour. Set aside.
1 1/2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Kosher salt, 1 1/2 cup Fresh blueberries
In a large mixing bowl using your fingers rub the granulated sugar and lemon zest together to release the oils from the zest. Whisk in the sour cream, eggs, melted butter, and vanilla extract until smooth.
1 cup Granulated sugar, 2 tbsp Lemon zest, 1 cup Sour cream, 3 large Eggs, 1/2 cup Unsalted butter, 1 tsp Vanilla extract
Gradually stir in the flour mixture just until some dry flour remains. Gently fold the coated blueberries into the batter just until evenly distributed.
Pour the batter into the prepared loaf pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes then transfer the loaf to a wire rack to cool completely.

Lemon Glaze

In a small bowl whisk together the powdered sugar, lemon zest, and lemon juice 1 tablespoon at a time until you reach your desired consistency. Drizzle over the cooled bread, allow the glaze to set, slice, and serve.
1/2 cup Powdered sugar, 1/2 tsp Lemon zest, 1-2 tbsp Fresh lemon juice

Notes

Do not overmix! Overmixing will start activating the flour gluten, resulting in a dense quick bread.

If making this the day before serving wrap the completely cooled UNGLAZED loaf tightly in plastic. Then glaze about 30 minutes before serving.

Store in an airtight container for up to 3 days or in the refrigerator.

To freeze I recommend slicing the blueberry bread, wrapping the individual slices in plastic wrap, and freezing it in a freezer safe bag or container for up to 3 months. Do note that once thawed the glaze won’t be as white, and may break down and seep into the bread.

Nutrition